Kombucha: the Science Behind the Craze

It seems like every year there’s a new miracle food. First it was kale, then it was açai bowls, and now kombucha (pronounced come-BOOCH-uh) is the new health craze. You may have heard friends or colleagues touting its benefits: “It prevents cancer!” “It fights off colds!” “It’s the fountain of youth!” Maybe you’ve recently hopped on the kombucha train, or have been drinking it for years, or, if you’re honest, maybe you have absolutely no idea what it is. (It’s a fermented tea drink, in case you were wondering).

Well, you’re in the right place! Let’s learn more about the science behind kombucha. We’ll explore how it is made and how it interacts with our bodies. And spoiler alert: while it’s probably not the fountain of youth, evidence suggests it could be really, really good for us.  

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Redrawing the Battle Plan Against Antibiotic Resistant Bacteria

Emily Collins has spent her life under the shadow of recurring bacterial infections. She spent a significant part of her childhood in the hospital, taking time off from her studies at her university, which cause her to lose her dream job of being a nurse. Emily suffers from chronic ESBL infections. ESBLs, or Extended-Spectrum-Beta-Lactamases, are bacterial chemicals that can break down a range of antibiotics, helping certain bacteria resist a large fraction of antibiotic treatments. As a result, these antibiotic-resistant infections are notoriously difficult to treat and can cause chronic, life-long infections.

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The Science of Grilling vs. Barbecue

Autumn is officially here, and if you’re anything like me, you’re a little sad that the smell of charcoal and mosquito spray is going away with the summer. I’m also always a little sad knowing that I won’t have the treat of my husband’s latest barbecued meal on my Dixie plate when dinner time rolls around in the winter months. Whether it is the hundreds of pounds of pulled pork he makes for our family’s annual pig roast in Michigan or a simple charred salmon with fresh corn on the back porch, the fish skin delicately charred and greasy as you flake it onto your fork, I will surely miss it. Continue reading “The Science of Grilling vs. Barbecue”